Crab Cream Korokke: Crispy Outside, Creamy Inside Croquettes

Crab Cream Korokke Directions

• Prepare Vegetables And Crab
  Finely dice 1 whole onion into small, uniform pieces. Cut 50-100g of chicken (optional for added flavor) into small pieces. Prepare 200g of crab meat, checking carefully for any shell fragments. For best results, use a mixture of lump and shredded crab meat for varied texture within the croquettes.
• Create Aromatic Base
  Heat 2 tablespoons olive oil in a large pan over medium-low heat. Add the diced onion and sauté gently until translucent but not browned, about 3-4 minutes. If using chicken, add it now and continue cooking until the meat is fully cooked. The slow cooking develops sweet flavors in the onions without any bitterness.
• Begin Béchamel Foundation
  Sprinkle 2 tablespoons flour over the sautéed vegetables and stir continuously for 1-2 minutes until the flour is fully incorporated and no longer looks raw. This crucial step creates the roux that will thicken the cream sauce. Be careful not to let the mixture brown, which would change the flavor profile.
• Create Creamy Sauce
  Gradually add 200ml milk while stirring constantly with a wooden spoon or whisk to prevent lumps from forming. Once the milk is incorporated, continue cooking over medium-low heat until the mixture thickens to a smooth, creamy consistency that holds its shape. This will take approximately 5 minutes of gentle simmering.
• Season Perfectly
  Add 1 teaspoon bouillon powder, salt, and pepper to taste. Stir thoroughly to evenly distribute the seasonings. The mixture should be well-seasoned as the flavors will mellow once cooled. If using unsalted crab meat, you may need a bit more salt than expected.
• Add Crab And Finish Filling
  Gently fold in the prepared crab meat, being careful not to break up the lumps too much. Remove from heat and transfer the mixture to a shallow dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool completely in the refrigerator for at least 2 hours, or overnight for easier handling.
• Shape With Precision
  With lightly floured hands, take about 2 tablespoons of the chilled mixture and shape into oval patties about 2 inches long. Place shaped croquettes on a baking sheet lined with parchment paper. If the mixture becomes too soft to work with, return it to the refrigerator to firm up.
• Create Perfect Coating
  Set up a breading station with three shallow dishes: one with 100g potato starch, one with 2 beaten eggs, and one with plenty of panko breadcrumbs. Dredge each croquette first in starch, then egg, and finally coat thoroughly with panko, pressing gently to adhere. The triple coating ensures a crisp exterior that won't break during frying.
• Fry To Golden Perfection
  Heat oil to 180°C (350°F) in a heavy-bottomed pot. Fry croquettes in small batches until golden brown on all sides, about 2-3 minutes. Maintain oil temperature between batches for consistent results. Drain on paper towels to remove excess oil.
• Serve Immediately
  Transfer to a serving platter and garnish with lemon wedges and fresh parsley if desired. Serve hot for the ultimate contrast between the crispy exterior and creamy interior. These are best enjoyed immediately after frying.